Ok, this weekend was FULL of fun. On friday I saw a movie, and I also saw a movie tonight. Jake is so nice for letting me go out with the gals! Friday I saw Made of Honor, this movie was cute, and of course it has Patrick Dempsey in it...hello... Cant buy me love lawn mowing geek, has become a hottie! Ok, cute movie, totally unnecessary humor, tacky one liners, but all in all.. a cute movie. And hello "McDreamy" is in it.. 'nuff said! Ok, tonight we went and saw Baby Mama. I was hesitant at first, but I loved this movie. I loved the cast. Steve Martin is HILARIOUS in it. And Tina Fey is cute as always. very cute, funny movie......got somewhat boring towards the end, but all in all.. well worth it. Go see both the movies... they are good ones! Maybe just rent Made of honor... but go see Baby mama!
Sunday, May 11, 2008
Sunday, May 4, 2008
Yummy Chicken Pad thai
INGREDIENTS:
Serves 2-3
8-10 oz. thin Thai-style rice noodles - look for linguini-size rice noodles (made in Thailand) at Asian/Chinese stores
1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
Marinade for Chicken: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce
4 cloves garlic, minced
3 cups fresh bean sprouts
3 spring (green) onions, sliced
approx. 1 cup fresh coriander
1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
1/2 cup chicken stock
1/4 tsp. freshly ground black pepper
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
2 Tbsp. fish sauce
1-3 tsp. chili sauce (depending how spicy you want it)
3 Tbsp. brown sugar (not packed)
OTHER:
lime wedges for serving
oil for stir-frying
PREPARATION:
Bring to near a boil, then remove from heat. Allow to sit while you prepare the other ingredients (about 10 minutes).
Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve both the tamarind paste and the brown sugar. Set sauce aside.
Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so tangy-terrific!
Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
Check the noodles. Note that you will be frying the noodles later, so you don't want to over-soften them at this point. Noodles are ready when they are soft enough to be eaten, but are still firm and chewy. Drain and rinse through with cold water. Set aside.
Warm up a wok or large frying pan over medium-high heat. When the wok/pan is hot, add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).
Add the chicken (together with the marinade). Stir-fry until the wok or pan becomes dry (30 seconds to 1 minute).
Now begin adding some of the chicken stock. Add only a few Tbsp. at a time, enough to keep the chicken frying nicely. Continue until all the chicken stock has been added and chicken pieces/strips are cooked (about 5-8 minutes).
Add the noodles, and pour the Pad Thai sauce over the noodles. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a "lift and turn" method (almost as though you were tossing a salad) instead of the usual stir-frying motion, or the noodles with break apart.
Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
Add the bean sprouts and sprinkle over the ground black pepper. Continue "tossing" for 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or transulcent. They should be opaque and chewy-sticky wonderful!
Taste-test the noodles for seasoning, adding more fish sauce as needed (I usually end up adding up to 1 more Tbsp. fish sauce, as I like mine on the salty side). Toss well to incorporate.
To serve, lift the noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion (green onion), and crushed or chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and serve with a bottle of Thai chili sauce on the side, for those who like it extra spicy. ENJOY!
Posted by Jennie Brown Stephens at 8:29 PM 2 comments
Wednesday, April 30, 2008
Cafe Rio anyone? YUM-O!
SWEET PORK
2 pounds pork3 cans Coke (NOT diet)1/4 c. brown sugar, dash garlic salt, 1/4 c. water, 1 can sliced green chilies, 3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
CILANTRO-LIME RICE
1 c. uncooked rice, 1 tsp. butter or margarine, 2 cloves garlic, minced1 tsp. freshly squeezed lime juice1 can (15 oz) chicken broth1 cup water, 1 Tbsp. freshly squeezed lime juice, 2 tsp. sugar, 3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS
2 Tbsp. olive oil2 cloves garlic, minced1 tsp. ground cumin1 can black beans, rinsed and drained1 1/3 c. tomato juice1 1/2 tsp. salt2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)1 c. mayonnaise1 c. buttermilk2 tomatillos, remove husk, diced1/2 bunch of fresh cilantro1 clove garlicjuice of 1 lime1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. Thats it!
Posted by Jennie Brown Stephens at 12:19 PM 1 comments
Friday, April 25, 2008
Eczema treatment
Posted by Jennie Brown Stephens at 11:33 AM 13 comments
Wednesday, April 23, 2008
Oh I love these people....

Posted by Jennie Brown Stephens at 2:52 PM 2 comments
Remembering these days......

Lily loves putting make up on. Even though it was a mess, she sure looks pretty!!
Lily and Jackson, halloween 2005. By far my favorite Halloween ensemble of the kids!
Lily and her old little buddy Hailey from our old "hood" in West Valley city. 
Lily and her Poppy Brown, my dad at my brother Matt's wedding back in 2004
I love going through my pictures and just remonissing on days that have passed. I tend to forget what my kids looked like when they were just little ones, and I love just looking at their old pictures and laughing at how silly they were! I gues its easy to forget things when you have 3. I think we have THOUSANDS of pictures of Lily on the computer, about 1000 of Jackson, and a couple hundred of Porter. I need to be better at capturing the moments!
Posted by Jennie Brown Stephens at 1:42 PM 2 comments
Friday, April 18, 2008
Look out FUN here we come!
HAPPY BIRTHDAY JACKSON! LETS GET READY FOR SOME FUN!!!


Posted by Jennie Brown Stephens at 3:53 PM 6 comments
Tuesday, April 8, 2008
The things kids say....
Posted by Jennie Brown Stephens at 11:20 PM 3 comments
Quotes about motherhood......
"I remember my mother's prayers and they have always followed me. They have clung to me all my life." -- Abraham Lincoln (1809-1865)
"My mother was the most beautiful woman I ever saw. All I am I owe to my mother. I attribute all my success in life to the moral, intellectual and physical education I received from her." -- George Washington (1732-1799)
"Of all the rights of women, the greatest is to be a mother." -- Lin Yutang
Dear Lord, it's such a hectic dayWith little time to stop and pray
Posted by Jennie Brown Stephens at 8:32 PM 0 comments
Saturday, April 5, 2008
Oh I love this boy
Posted by Jennie Brown Stephens at 11:46 AM 3 comments












